Coconut Idiyappam | Tengu Idiyappam | Breakfast Recipes
Author: Vindhya Desai
Recipe type: Breakfast
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 2-3 people
- 1 Cup idiyappam flour
- 1⅔ Cups boiling water
- ¼ Tsp coconut oil
- ½ Cup grated coconut
- Salt to taste
- Oil to grease
- In a bowl take the idiyappam rice flour
- Sprinkle salt to taste and add grated coconut
- Give it a good mix till the coconut is mixed with the flour
- In a pan, add water and coconut oil and let it come to a boil
- Make a well in the centre of the flour, slowly pour the water
- Carefully gather the flour into a lump and knead into a soft dough
- Apply oil and set aside
- Grease the steamer plates (thatte idli plates)
- In a idiyappam press or chakli press, fit in the small holed plates
- Lightly oil the inside of the chakli maker
- Take a fistful of dough and make a rough log
- Put this into the chakli maker
- Slowly press idiyappam out of the chakli maker and form a nest
- Repeat with all plates
- Steam for 10 minutes in a idli cooker
- Let it rest for 2-3 minutes
- Serve hot with kadhi, pickle or vegetable stew
Grind the grated coconut, coconut can get in way of making idiyappam and I forgot to grind
If you do not have idiyappam flour, slowly roast rice flour in a pan on low flame till warm to the touch, cool and use as idiyappam flour
If you do not have idiyappam press, use regular chakli press with the 'sev' plate
Recipe by Food Of Interest at https://foodofinterest.com/coconut-idiyappam/
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